Monday, November 19, 2007

Chickpea Cutlets: A Veganomicon Review

My copy of Veganomiconfinally arrived in the mail a few days ago. For some reason it was released later in Canada than in the States, and what with Canada Post . . . . Anyway, the good news is it is finally here! Things have been so busy here, though, that I have not had any time to sit down and look through the recipes in any great detail. I like to read a new cookbook from cover to cover first, so I can get a good sense of what it is all about, and so I can piece together meal plans in my head. Maybe this weekend . . . .

So, on to the cutlets! I read about them on a few blogs, so I looked them up. They seemed perfect--a seitan-like texture without the hours and hours of simmering. What's not to like?

Here is my take: First, the texture is not bad but is a bit on the chewy/stringy side. I could feel the cutlet sitting there in my stomach afterward like a lump. But, I have been known to bolt down dinner with minimal chewing. Second, the recipe calls to pan fry the cutlet for 6-7 mins per side. This is a little tricky. It's hard to find the right temperature: too hot and you burn the outside before the inside is cooked, too cool and you get raw cutlet. Blech. I think next time I will bake it, as is also suggested. I just did not have the time tonight. Lastly, a note on prep. The recipe calls to mash a can of chickpeas with a fork until no whole chickpeas remain. This takes forever, especially since I doubled the recipe. I think next time I will pulse them in a food processor for a smoother texture.

So, the final verdict? I am going to give the dish a 7.5/10. The boys loved them (Son #1 ate two cutlets with great relish), so that is a big plus. I also think the recipe has great potential--I will experiment next time with some different spices since the cutlet as is is kind of neutral. I also made a mushroom gravy to pour over top, which made it less plain.

Mushroom Gravy

1. Saute an 80z pkg of sliced cremini mushroom in 4 tbsp of oil for 10 mins, until golden brown.